I mentioned in my previous posts that I was stuck in the province for more than a week because of typhoon, but far from being idle, we had a...November 29, 2007

I mentioned in my previous posts that I was stuck in the province for more than a week because of typhoon, but far from being idle, we had a blast cooking some native delicacies that I've surely missed since moving to Manila.

I'm posting some recipes I got from my aunts and cousins. :) 2 variants of Bibingka and Nilupak

BIBINGKANG GALAPONG

You'll Need:

4 eggs 2 cups coconut milk

1 cup sugar 1/4 cup melted margarine

2 cups rice flour 2 tbsp. baking powder

1/2 tsp salt 1/4 cup coconut cream(for topping)

1/4 cup sugar for topping (for topping)

Procedure:

Add sugar to beaten eggs.

Combine salt and rice flour, add to egg mixture.

Add melted margarine, coconut milk and baking powder.

Pour into banana leaf line mold.

Bake in 375 F oven . When half done, take it out from the oven and brush top with coconut cream and sugar, then bake until golden crust is formed.

Makes: 3 large bibingkas

BIBINGKANG MALAGKIT (glutinous rice)

You'll Need:

2 cups malagkit rice (glutinous)

2 1/4 cups coconut milk

1/2 tsp salt

1 cup brown sugar

1/4 tsp anise

3/4 cup coco cream

1/2 cup sugar

Procedure:

Boil coconut milk and malagkit rice with salt

Boil until quite dry;

Lower heat and add brown sugar.

Place in banana leaf-line baking pan.

Pour on coconut cream and sugar on top.

Bake until golden crust is formed.

NILUPAK

You'll Need:

4 cups unripe saba, cooked and pounded

2 cups buko, sheredded (use large spoon to scoop out buko meat)

1/2 cup brown sugar

1/2 tsp vanilla

Procedure:

Combine above ingredients and pound more.

Mix till well blended.

Add some margarine. Or try adding peanut butter for a different taste!